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Breakfast Cookies (Apricot oatmeal cookies) Recipe

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This recipe for Breakfast Cookies (Apricot oatmeal cookies), by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Kelly
Added: Sunday, August 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter or margarine (2 sticks), softened
1 c. packed brown sugar
1/2 c. granulated sugar
2 large eggs
1 1/2 c. flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp almond extract
salt
3 c. oats, uncooked
1 c. chopped dried apricots
3/4 c. dried cranberries
3/4 c. sweetened flaked coconut
3/4 c. silvered almonds, toasted

Directions:
Directions:
Preheat oven to 350. In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy occasionally scraping bowl. Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 tsp salt just until blended. Stir in oats and remaining ingredients.
Drop dough by round measuring Tbsp, 2" apart, onto ungreased cookie sheet. Bake cookies 14-15 minutes or until tops are golden. Cool cookies on wire racks. Repeat with remaining dough.

Number Of Servings:
Number Of Servings:
4 1/2 dozen
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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